JP3502315B2 - Drink - Google Patents
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- JP3502315B2 JP3502315B2 JP2000002226A JP2000002226A JP3502315B2 JP 3502315 B2 JP3502315 B2 JP 3502315B2 JP 2000002226 A JP2000002226 A JP 2000002226A JP 2000002226 A JP2000002226 A JP 2000002226A JP 3502315 B2 JP3502315 B2 JP 3502315B2
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- juice
- beverage
- taste
- vegetables
- milk
- Prior art date
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- Dairy Products (AREA)
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Description
【発明の詳細な説明】Detailed Description of the Invention
【０００１】[0001]
【産業上の利用分野】本発明は、免疫賦活作用があると
いわれている野菜及び／又は果実の汁液を含有し、かか
る野菜のえぐ味やくさみ等のくせのある味が感じられ
ず、風味が良くて飲みやすい飲料に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention contains a juice of vegetables and / or fruits which are said to have an immunostimulatory action, and does not give a harsh taste such as the astringent taste or the dull taste of such vegetables, and has a flavor. Beverages that are good and easy to drink.
【０００２】[0002]
【従来の技術】人体に有用な乳酸菌を効率よく摂取でき
る飲料として乳酸菌飲料が普及しており、消費者の健康
志向の高まりとともに、その消費も堅調に伸びている。
また、消費者の嗜好の多様化により、乳酸菌飲料をはじ
め種々の乳飲料製品が開発され、市販されている。一
方、食品は長い間、栄養素という観点からとらえられて
きたが、近年になって生体調節という栄養素の働きとは
違った機能が注目されるようになってきた。そして、こ
のような食品についての研究の中で、ある野菜や果物の
中には免疫賦活作用があることが明らかにされてきてい
る。このような状況下、本発明者らは、上記免疫賦活作
用があるといわれている野菜や果物と乳原料を主原料と
した新規な飲料の開発に着目し、かかる野菜及び／又は
果物の汁液を配合して乳酸菌飲料を製造した。しかしな
がら、得られた乳酸菌飲料は、野菜や果実特有のえぐ味
やくさみ等のくせのある味が強く感じられて不自然な風
味の非常に飲みにくいものであった。2. Description of the Related Art Lactobacillus beverages are widely used as beverages that can efficiently ingest lactic acid bacteria that are useful to the human body, and their consumption is steadily increasing with the increasing health consciousness of consumers.
Also, due to diversification of consumers' tastes, various dairy beverage products such as lactic acid bacteria beverages have been developed and put on the market. On the other hand, foods have long been considered from the viewpoint of nutrients, but in recent years, a function different from the function of nutrients called biological regulation has come to be noticed. Then, in research on such foods, it has been revealed that some vegetables and fruits have an immunostimulating action. Under such circumstances, the present inventors have paid attention to the development of a novel beverage containing, as a main ingredient, vegetables and fruits which are said to have the above-mentioned immunostimulatory action and dairy ingredients, and the juice of such vegetables and / or fruits. Was added to produce a lactic acid bacterium beverage. However, the obtained lactic acid bacterium beverage had an unnatural flavor with a strong pungent taste peculiar to vegetables and fruits, and a harsh taste such as a dull taste, which was extremely difficult to drink.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、免疫賦活作
用があるといわれている野菜及び／又は果物の汁液を含
有し、かかる野菜や果実のえぐ味やくさみ等が感じられ
ず、風味が良くて飲みやすい飲料を提供することを目的
とする。DISCLOSURE OF THE INVENTION The present invention contains the juice of vegetables and / or fruits which are said to have an immunostimulatory action, and the taste and taste of such vegetables and fruits are not felt, and the flavor is The purpose is to provide a drink that is good and easy to drink.
【０００４】[0004]
【課題を解決するための手段】本発明者らが研究を進め
た結果、特定の野菜及び／又は果物の汁液と乳原料とを
含む飲料に対して、ショウガの汁液を極少量の割合で含
ませると、かかる野菜や果実のえぐ味やくさみ等が感じ
られず、乳原料の乳味と調和して風味が良くて飲みやす
い新規な飲料が得られるとの知見を得、この知見に基づ
いて本発明を完成した。Means for Solving the Problems As a result of the research conducted by the present inventors, a very small amount of ginger juice was contained in a beverage containing a particular vegetable and / or fruit juice and a milk ingredient. Based on this knowledge, we obtained the knowledge that a new beverage with good flavor and ease of drinking can be obtained in harmony with the milk taste of dairy ingredients without feeling the astringent taste and the taste of such vegetables and fruits. The present invention has been completed.
【０００５】 すなわち、本発明は、タマネギ、キャベ
ツ、ナガネギ、ホウレンソウ、ニンジン、パセリ、ナ
ス、ピーマン、キュウリ、ダイコン、カブ、ニンニク、
バナナ、リンゴ、キウイ、パイナップル、スイカ、ブド
ウ、ナシ、レモン、イチゴ、ナツミカン、カキ、及びミ
カンからなる群から選ばれる一種以上の野菜及び／又は
果物の汁液と乳原料とを含有する飲料であって、飲料全
体に対してショウガの汁液をストレート換算で０．０１
〜０．０５重量％の割合で含有することを特徴とする飲
料である。That is, the present invention, onions, cabbage, arbutus, spinach, carrots, parsley, eggplant, peppers, cucumber, radish, turnip, garlic,
A beverage containing juice and milk ingredients of one or more kinds of vegetables and / or fruits selected from the group consisting of banana, apple, kiwi, pineapple, watermelon, grape, pear, lemon, strawberry, natsumikan, oyster, and mandarin orange. Then, 0.01 g of ginger juice for the whole beverage
It is a beverage characterized by containing at a ratio of up to 0.05% by weight.
【０００６】[0006]
【発明の実施の形態】続いて、本発明について詳細に説
明する。先ず、本発明において原料として用いる野菜及
び／又は果物の汁液として、タマネギ、キャベツ、ナガ
ネギ、ホウレンソウ、ニンジン、パセリ、ナス、ピーマ
ン、キュウリ、ダイコン、カブ、ニンニク、バナナ、リ
ンゴ、キウイ、パイナップル、スイカ、ブドウ、ナシ、
レモン、イチゴ、ナツミカン、カキ、ミカンの汁液が挙
げられる。本発明では、上記野菜及び／又は果物の汁液
の中から少なくとも一種以上を用いるが、これらの中で
も特にタマネギ、キャベツ、ナガネギ、ニンニクの汁液
を用いる場合に有効である。つまり、これらの野菜は、
特に免疫賦活作用が強いといわれる一方で、特有のえぐ
味やくさみ等のくせのある味が強いのであるが、本発明
により上記の問題が解消され、かかるくせのある味が感
じられず、乳原料の乳味と調和した風味の良い飲料が得
られるからである。また、特にくせのある味が強いとい
う点から、ナス、ダイコン、カブを用いる場合にも有効
である。上記野菜及び／又は果物の汁液は、そのもとに
なる野菜や果物をミキサーなどを用いて磨砕して用いる
か、又はこれをさらに搾汁して用いればよい。BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be described in detail. First, as a juice of vegetables and / or fruits used as a raw material in the present invention, onions, cabbage, leek, spinach, carrots, parsley, eggplant, peppers, cucumbers, radish, turnips, garlic, bananas, apples, kiwis, pineapples, watermelons. , Grape, pear,
Examples include sap of lemon, strawberry, natsumikan, oyster, and mandarin orange. In the present invention, at least one kind or more is used from the above-mentioned vegetable and / or fruit juices, and it is particularly effective when using onion, cabbage, leeks and garlic juice. So these vegetables are
While it is said that the immunostimulatory action is particularly strong, it has a peculiar taste such as a peculiar astringent taste and dullness, but the present invention solves the above problems and does not have such a peculiar taste. This is because a flavorful beverage that matches the milk taste of the raw material can be obtained. Further, it is also effective when eggplant, radish or turnip is used, because it has a particularly pungent taste. The above-mentioned vegetable and / or fruit juice may be used by grinding the underlying vegetables and fruits with a mixer or by squeezing the juice.
【０００７】上記野菜及び／又は果物の汁液の使用量は
特に制限はされないが、例えば、ストレート換算で、
０．０１〜７５重量％（以下、単に％という。）、好ま
しくは２５〜７５％、さらに好ましくは５０〜７０％と
するのがよい。具体的には、タマネギでは０．１〜５０
％、キャベツでは０．１〜７５％、ナガネギでは０．０
１〜５％、ホウレンソウでは０．１〜２０％、ニンジン
では０．１〜７５％、パセリでは０．０１〜５％、ナス
では０．１〜５％、ピーマンでは０．０１〜１０％、キ
ュウリでは０．１〜５０％、ダイコンでは０．１〜５０
％、カブでは０．１〜５０％、ニンニクでは０．０１〜
０．１％、バナナでは０．１〜２０％、リンゴでは０．
１〜２５％、キウイでは０．１〜２０％、パイナップル
では０．１〜２０％、スイカでは０．１〜２０％、ブド
ウでは０．１〜２０％、ナシでは０．１〜２０％、レモ
ンでは０．０１〜１％、イチゴでは０．０１〜１％、ナ
ツミカンでは０．０１〜１％、カキでは０．１〜２０
％、ミカンでは０．０１〜１％とすることができる。
尚、本発明で用いる野菜及び／又は果物の汁液は、スト
レートのものに限らず濃縮したものを使用することもで
き、濃縮したものを使用する場合の使用量はその濃縮度
に合わせて適宜調節すればよい。The amount of the vegetable and / or fruit juice used is not particularly limited.
0.01 to 75% by weight (hereinafter, simply referred to as%), preferably 25 to 75%, more preferably 50 to 70%. Specifically, 0.1 to 50 for onions
%, Cabbage 0.1-75%, Naganegi 0.0
1-5%, spinach 0.1-20%, carrot 0.1-75%, parsley 0.01-5%, eggplant 0.1-5%, bell pepper 0.01-10%, 0.1-50% for cucumber, 0.1-50% for radish
%, Turnip 0.1 to 50%, garlic 0.01 to
0.1%, 0.1-20% for bananas, 0.1% for apples.
1-25%, Kiwi 0.1-20%, Pineapple 0.1-20%, Watermelon 0.1-20%, Grape 0.1-20%, Pear 0.1-20%, 0.01-1% for lemons, 0.01-1% for strawberries, 0.01-1% for nuts and 0.1-20 for oysters.
%, And mandarin orange can be 0.01 to 1%.
The vegetable and / or fruit juice used in the present invention is not limited to straight ones, and concentrated ones may be used, and the amount of the concentrated ones used is appropriately adjusted according to the degree of concentration. do it.
【０００８】本発明で用いる乳原料としては、特に限定
されず、牛乳等の動物性乳、大豆由来の豆乳等の植物性
乳等を挙げることができる。これらの乳原料は、生乳、
脱乳、脱脂粉乳等のいずれであってもよい。また、これ
らの乳原料は、単独で又は２種以上を併用してもよい。
乳原料の使用量は特に制限されないが、例えば、２５〜
７５％、好ましくは３０〜４０％程度とするのがよい。The milk raw material used in the present invention is not particularly limited, and examples thereof include animal milk such as milk and vegetable milk such as soybean-derived soy milk. These dairy ingredients are raw milk,
It may be either milk-removed or skim milk powder. In addition, these dairy raw materials may be used alone or in combination of two or more kinds.
The amount of the dairy ingredient used is not particularly limited, but is, for example, 25 to 25.
It is good to set it to 75%, preferably about 30 to 40%.
【０００９】 本発明では、上記野菜及び／又は果物の
汁液と乳原料とを含有する飲料に対して、ショウガの汁
液をストレート換算で０．０１〜０．０５％、さらに好
ましくは０．０２〜０．０４％の割合で含ませることが
重要である。これにより、上記野菜・果実のえぐ味やく
さみ等のくせのある味が感じられず、乳原料の風味と調
和して風味が良くて飲みやすい新規な飲料を得ることが
できる。尚、ショウガの汁液の含有量が上記範囲に満た
ないと上記野菜・果実のえぐ味やくさみ等が感じられる
ようになり、上記範囲を超えると、ショウガの味が感じ
られるようになる。In the present invention, the ginger juice is 0.01 to 0.05%, more preferably 0.02 to 0.02, in terms of a straight amount, with respect to the beverage containing the vegetable and / or fruit juice and the milk material. It is important to include it at a rate of 0.04%. As a result, it is possible to obtain a novel beverage which does not have a harsh taste such as the astringent taste of vegetables and fruits described above or a dull taste, and which has a good flavor and is easy to drink in harmony with the flavor of dairy ingredients. When the content of ginger juice is less than the above range, the astringent taste and dullness of the vegetables and fruits can be felt, and when it exceeds the above range, the taste of ginger can be felt.
【００１０】本発明の飲料には、上記原料以外にも、種
々の原料を用いることができ、例えば、上記した以外の
野菜や果物の汁液、糖類、ガム類等が挙げられる。上記
した以外の野菜の汁液としては、シソの汁液等を用いる
ことができる。シソの汁液を用いる場合の使用量は、例
えば、０．０１〜０．１％程度とするのがよい。また、
糖類としては、砂糖、果糖、異性化糖、ブドウ糖、フル
ーツ糖（繊維質を除去した濃縮果汁からなる糖）、蜂
蜜、糖アルコール、エリスリトール等を用いることがで
きる。かかる糖類の使用量は、例えば、０．１〜１５％
程度とするのがよい。また、ガム類としては、キサンタ
ンガム等を用いることができ、これにより乳原料の凝集
分離を好適に防止することができる。かかるガム類の使
用量は、例えば、０．０５〜０．３％程度とするのがよ
い。In the beverage of the present invention, various raw materials other than the above-mentioned raw materials can be used, and examples thereof include juices of vegetables and fruits other than those mentioned above, sugars, gums and the like. As the vegetable juice other than those mentioned above, perilla juice or the like can be used. When using perilla juice, the amount used is preferably about 0.01 to 0.1%, for example. Also,
As the saccharide, sugar, fructose, isomerized sugar, glucose, fruit sugar (sugar consisting of concentrated fruit juice from which fiber is removed), honey, sugar alcohol, erythritol and the like can be used. The amount of such sugar used is, for example, 0.1 to 15%.
It is good to set the degree. Moreover, xanthan gum or the like can be used as the gums, which can preferably prevent aggregation and separation of the milk raw material. The amount of such gums used is preferably, for example, about 0.05 to 0.3%.
【００１１】本発明では、上記のような原料を混合して
常法により飲料を製造することができ、好ましくは、原
料の全部又は一部を９０〜１３０℃で１秒〜５分間殺菌
し、さらに１０〜４０℃程度に冷却して製造するのがよ
い。殺菌には通常の殺菌機を用いればよく、例えば、プ
レート式殺菌機、チューブラー式殺菌機、ジャケット付
きタンク等を使用することができる。また、冷却には通
常の冷却機を用いればよく、例えば、熱交換プレート、
チューブラー式冷却機、ジャケット付きタンク等を使用
することができる。このようにして得られる本発明の飲
料は、上記野菜・果実のえぐ味やくさみ等のくせのある
味が感じられず、乳原料のまろやかでコクのある乳味が
活かされた飲料となる。In the present invention, a beverage can be produced by a conventional method by mixing the above raw materials, and preferably all or a part of the raw materials is sterilized at 90 to 130 ° C. for 1 second to 5 minutes, Further, it is preferable to manufacture by cooling to about 10 to 40 ° C. A normal sterilizer may be used for sterilization, and for example, a plate sterilizer, a tubular sterilizer, a tank with a jacket, and the like can be used. In addition, a normal cooling machine may be used for cooling, for example, a heat exchange plate,
A tubular cooler, a tank with a jacket, etc. can be used. The thus-obtained beverage of the present invention is a beverage in which the harsh taste of vegetables and fruits described above and the harsh taste such as dullness are not felt, and the mellow and rich milk taste of dairy ingredients is utilized.
【００１２】また、本発明では、このようにして得られ
る飲料に酵母を添加して発酵処理を施こすことにより、
さらに香り、風味の良い飲料を得ることができる。この
場合に添加する酵母としては、ワイン酵母、サッカロマ
イセス・セレビジエ、サッカロマイセス・エスピー等を
用いることができる。こららの中でも特にワイン酵母を
用いると、野菜や果実のくせのある味が感じられなくな
ること加えて、ワインにようなフルーティな香りを付与
することができるので好ましい。上記酵母はその種類等
にもよるが、例えば、１０6〜１０7個／ｇ程度を添加す
るとよい。Further, in the present invention, yeast is added to the beverage thus obtained to perform fermentation treatment,
Further, it is possible to obtain a drink with a good scent and flavor. As the yeast added in this case, wine yeast, Saccharomyces cerevisiae, Saccharomyces sp., Etc. can be used. Among these, it is particularly preferable to use wine yeast, since it is possible to impart a fruity scent like wine, in addition to not having a pungent taste of vegetables and fruits. The yeast may be added at about 10 6 to 10 7 cells / g, though it depends on the kind of the yeast.
【００１３】上記発酵処理の条件としては、２７〜３２
℃、好ましくは２９〜３１℃で、１〜７時間、好ましく
は２〜５時間程度が望ましい。これにより、酵母による
発酵が適度に行われ、野菜及び／又は果物のくせのある
味がさらに一層感じられなくなり、香り、風味の優れた
発酵飲料を好適に得ることができる。また、本発明で
は、上記条件で発酵処理を施した後、温度を例えば２〜
２０℃、より好ましくは５〜１２℃、更に好ましくは５
〜１０℃程度に下げて、さらに１５〜３０時間、より好
ましくは１８〜２５時間発酵処理を施てもよい。これに
よりさらに香り、風味のよい発酵飲料を得ることができ
る。The conditions for the fermentation treatment are 27 to 32.
C., preferably 29 to 31.degree. C., 1 to 7 hours, preferably 2 to 5 hours. As a result, the fermentation with yeast is appropriately carried out, the savory taste of vegetables and / or fruits is not felt further, and a fermented beverage excellent in aroma and flavor can be suitably obtained. Further, in the present invention, the temperature is, for example, 2
20 ° C, more preferably 5 to 12 ° C, even more preferably 5
The temperature may be lowered to about 10 ° C and the fermentation treatment may be further performed for 15 to 30 hours, more preferably 18 to 25 hours. This makes it possible to obtain a fermented beverage with a better scent and flavor.
【００１４】さらに、本発明では、上記のように酵母を
添加して発酵処理を施した後、乳酸菌を添加して発酵処
理を施してもよい。この場合には、清涼感のある酸味と
まろやかな乳味を有する新規な発酵飲料が得られる。こ
の場合に添加する乳酸菌としては、ラクトバチルス・ブ
ルガリクス、ラクトバチルス・アシドフィラス、ラクト
コッカス・ラクチス、スプレプトコッカス・サーモフィ
ラス等のヨーグルトを調製する際に通常用いられる乳酸
菌を用いることができる。また、上記乳酸菌を含むヨー
グルトを用いてもよい。上記乳酸菌はその種類等にもよ
るが、例えば、１０6〜１０7個／ｇ程度を添加するとよ
い。上記発酵処理の条件としては、２５〜４０℃、好ま
しくは２８〜３２℃で、２〜６時間、好ましくは４〜５
時間程度が望ましい。これにより、乳酸菌による発酵が
適度に行われ、清涼感のある酸味とすっきりとした乳味
を有する発酵飲料を好適に得ることができる。Further, in the present invention, yeast may be added as described above for fermentation treatment, and then lactic acid bacteria may be added for fermentation treatment. In this case, a novel fermented beverage having a refreshing sourness and mellow milk taste can be obtained. As the lactic acid bacterium to be added in this case, lactic acid bacterium which is usually used when preparing yogurt such as Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactococcus lactis, Spreptococcus thermophilus and the like can be used. Alternatively, yogurt containing the lactic acid bacterium may be used. The above-mentioned lactic acid bacterium may be added, for example, in an amount of about 10 6 to 10 7 cells / g, though it depends on the kind thereof. The conditions for the fermentation treatment are 25 to 40 ° C., preferably 28 to 32 ° C., and 2 to 6 hours, preferably 4 to 5 hours.
Time is desirable. Thereby, fermentation with lactic acid bacteria is appropriately performed, and a fermented beverage having a sourness with a refreshing sensation and a refreshing milky taste can be suitably obtained.
【００１５】このようにして得られる本発明の飲料は、
乳原料の凝集分離を防止する上で、ｐＨが５．４以上、
好ましく５．４〜６．２程度であるのが望ましい。ま
た、上記発酵処理を施す場合には、５．４〜５．８程度
であるのが望ましい。また、本発明の飲料は、ブリック
スが９〜２０、好ましくは１２〜１８であるのが望まし
い。これにより、保存中のｐＨの低下を抑制して製品化
後の乳原料の凝集分離を好適に防止することができる。
本発明においては、かかるブリックスの値を、例えば、
上述の糖類の添加により適宜調節することができる。
尚、ここでブリックスとは、次の方法により測定された
値をいう。すなわち、２０℃における屈折率を測定し、
純蔗糖溶液（サッカロース）の重量／重量パーセントに
換算（国際砂糖分析法標準化委員会の換算表を使用）し
た値をいう。The beverage of the present invention thus obtained is
In order to prevent the coagulation and separation of the milk raw material, the pH is 5.4 or more,
It is preferably about 5.4 to 6.2. In addition, when the above-mentioned fermentation treatment is applied, it is preferably about 5.4 to 5.8. Further, the beverage of the present invention preferably has a brix of 9 to 20, preferably 12 to 18. As a result, it is possible to prevent a decrease in pH during storage and preferably prevent aggregation and separation of the milk raw material after being commercialized.
In the present invention, the value of such Brix is, for example,
It can be adjusted appropriately by adding the above-mentioned saccharides.
Here, the brix is a value measured by the following method. That is, the refractive index at 20 ° C. is measured,
The value converted to the weight / weight percent of the pure sucrose solution (sucrose) (using the conversion table of the International Sugar Analysis Standardization Committee).
【００１６】[0016]
【実施例１】本実施例の飲料に用いる原料は、以下の通
りである。尚、以下の原料中、キャベツ汁、ナス汁、ダ
イコン汁、タマネギ汁、ニンジン汁、ショウガ汁、ナシ
果汁、キウイ果汁及びパイナップル果汁は、各野菜及び
／又は果物をボイル（９５℃、１０分間）してミキサー
で磨砕してから搾汁して得たものである。また、バナナ
ペーストはバナナをミキサーで磨砕したものである。原 料
キャベツ汁 ２０重量部
ナス汁 ２重量部
ダイコン汁 １０重量部
タマネギ汁 １０重量部
ニンジン汁 ０．９重量部
ショウガ汁 ０．０３重量部
バナナペースト １重量部
ナシ果汁 １重量部
キウイ果汁 １重量部
パイナップル果汁 １重量部
ブドウ果汁 ４重量部（チューブラ殺菌済の市販品）
リンゴ果汁 ４重量部（チューブラ殺菌済の市販品）
牛乳（生乳） ３５重量部
ブドウ糖 ５重量部
フルーツ糖 ５重量部
キサンタンガム ０．０７重量部Example 1 The raw materials used for the beverage of this example are as follows. In the following raw materials, cabbage juice, eggplant juice, radish juice, onion juice, carrot juice, ginger juice, pear juice, kiwi juice and pineapple juice, each vegetable and / or fruit is boiled (95 ° C, 10 minutes). It was obtained by squeezing it after grinding with a mixer. Banana paste is banana ground with a mixer. Raw material Cabbage juice 20 parts by weight Eggplant juice 2 parts by weight Radish juice 10 parts by weight Onion juice 10 parts by weight Carrot juice 0.9 parts by weight Ginger juice 0.03 parts by weight Banana paste 1 part by weight Pear juice 1 part by weight Kiwi juice 1 part by weight Part Pineapple juice 1 part by weight Grape juice 4 parts by weight (tubular sterilized commercial product) Apple fruit juice 4 parts by weight (tubular sterilized commercial product) Milk (raw milk) 35 parts by weight Glucose 5 parts by weight Fruit sugar 5 parts by weight Xanthan gum 0 0.07 parts by weight
【００１７】上記原料中、先ず、キャベツ汁、ナス汁、
ダイコン汁、タマネギ汁、ニンジン汁、ショウガ汁、バ
ナナペースト、ナシ果汁、キウイ果汁、パイナップル果
汁、ブドウ糖、フルーツ糖及びキサンタンガムを混合
し、９５℃で１分間加熱殺菌した後、３５℃にまで冷却
し、さらに牛乳、ブドウ果汁、リンゴ果汁を加えて混合
して飲料を得た。得られた飲料は、ｐＨ６．０、ブリッ
クス１６．５のものであった。また、この飲料は、口当
たりが滑らかで、野菜や果物のくせのある味が感じられ
ず、まろやかでコクのある乳味が活かされたものであっ
た。さらに、１０℃で７日間保存後も牛乳等の凝集も認
められず同様の品質を有するものであった。Of the above raw materials, first, cabbage juice, eggplant juice,
Japanese radish juice, onion juice, carrot juice, ginger juice, banana paste, pear juice, kiwi juice, pineapple juice, glucose, fruit sugar and xanthan gum are mixed and sterilized by heating at 95 ° C for 1 minute, and then cooled to 35 ° C. Then, milk, grape juice and apple juice were added and mixed to obtain a beverage. The resulting beverage had a pH of 6.0 and a Brix of 16.5. Further, this beverage had a smooth mouthfeel, did not have the harsh taste of vegetables and fruits, and had a mellow and rich milky taste. Furthermore, even after storage at 10 ° C. for 7 days, no aggregation of milk or the like was observed and the quality was similar.
【００１８】[0018]
【実施例２】先ず、予め、ワイン酵母（ＩＦＯ２２５２
株）１白金耳をサンキストツブゼリー（森永乳業社製）
１００ｇに添加して３０℃で６日間予備培養し、これを
ボトルに充填した。次に、実施例１と同様にして得た飲
料３００ｇを上記ボトルに充填して、発酵処理を３０℃
で５時間行った後、これを１０℃に冷やしてさらに発酵
処理を２０時間行った。得られた発酵飲料は、ｐＨ５．
８、ブリックス１６．０のものであった。また、この発
酵飲料は、口当たりが滑らかで、野菜や果物のくせのあ
る味が感じられず、ワインに似たフルーティな香りを有
し、まろやかでコクのある乳味が活かされたものであっ
た。さらに、１０℃で７日間保存後も牛乳等の凝集も認
められず同様の品質を有するものであった。Example 2 First, in advance, wine yeast (IFO2252
Co., Ltd. 1 Shirokito Tsubu Jelly (Morinaga Milk Industry Co., Ltd.)
It was added to 100 g and precultured at 30 ° C. for 6 days, and this was filled in a bottle. Next, 300 g of the beverage obtained in the same manner as in Example 1 was filled in the bottle, and the fermentation treatment was performed at 30 ° C.
After 5 hours, it was cooled to 10 ° C. and further fermented for 20 hours. The obtained fermented beverage had a pH of 5.
8 and Brix 16.0. In addition, this fermented drink has a smooth mouthfeel, does not have the harsh taste of vegetables and fruits, has a fruity aroma similar to wine, and has a mellow, rich milky taste. It was Furthermore, even after storage at 10 ° C. for 7 days, no aggregation of milk or the like was observed and the quality was similar.
【００１９】[0019]
【実施例３】実施例２と同様にして得た飲料の入ったボ
トルにヨーグルト（明治ブルガリアヨーグルト）５ｇを
充填して、発酵処理を３０℃で５時間行った。得られた
発酵飲料は、ｐＨ５．４、ブリックス１５．０のもので
あった。また、この発酵飲料は、口当たりが滑らかで、
ワインに似たフルーティな香りを有し、清涼感のある酸
味とまろやかな乳味を呈して飲みやすいものであった。
さらに、１０℃で７日間保存後も牛乳等の凝集も認めら
れず同様の品質を有するものであった。Example 3 A bottle containing the beverage obtained in the same manner as in Example 2 was filled with 5 g of yogurt (Meiji Bulgaria yogurt) and fermented at 30 ° C. for 5 hours. The obtained fermented beverage had a pH of 5.4 and a Brix of 15.0. In addition, this fermented beverage has a smooth texture,
It had a fruity aroma similar to wine, and had a refreshing sourness and mellow milky taste, and was easy to drink.
Furthermore, even after storage at 10 ° C. for 7 days, no aggregation of milk or the like was observed and the quality was similar.
【００２０】[0020]
【発明の効果】本発明によれば、免疫賦活作用があると
いわれている野菜及び／又は果物の汁液を含有し、かか
る野菜・果実のえぐ味やくさみ等が感じられず、風味が
良くて飲みやすい飲料が提供される。EFFECTS OF THE INVENTION According to the present invention, a juice of vegetables and / or fruits which are said to have an immunostimulating action is contained, and the astringent taste and the dullness of such vegetables and fruits are not felt, and the flavor is good. A drink that is easy to drink is provided.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ａ２３Ｌ 2/38 Ａ２３Ｌ 2/38 Ｃ ─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. 7 Identification code FI A23L 2/38 A23L 2/38 C
Claims (2)
ンソウ、ニンジン、パセリ、ナス、ピーマン、キュウ
リ、ダイコン、カブ、ニンニク、バナナ、リンゴ、キウ
イ、パイナップル、スイカ、ブドウ、ナシ、レモン、イ
チゴ、ナツミカン、カキ、及びミカンからなる群から選
ばれる一種以上の野菜及び／又は果物の汁液と乳原料と
を含有する飲料であって、飲料全体に対してショウガの
汁液をストレート換算で０．０１〜０．０５重量％の割
合で含有することを特徴とする飲料。1. Onions, cabbage, scallions, spinach, carrots, parsley, eggplant, peppers, cucumbers, radish, turnips, garlic, bananas, apples, kiwi, pineapples, watermelons, grapes, pears, lemons, strawberries, nuts and oysters. , And a juice containing one or more kinds of vegetable and / or fruit juice selected from the group consisting of mandarin oranges and a dairy raw material, and the juice of ginger is 0.01 to 0.05 in terms of a straight amount with respect to the entire beverage. A beverage characterized by being contained in a weight percentage.
ツ、ナガネギ及びニンニクからなる群から選ばれる一種
以上の野菜の汁液を含むものである請求項１記載の飲
料。Wherein said juice is, perilla, onion, cabbage, claim 1, wherein the beverage is intended to include juice of one or more vegetables selected from the group consisting of onions and garlic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000002226A JP3502315B2 (en) | 2000-01-11 | 2000-01-11 | Drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000002226A JP3502315B2 (en) | 2000-01-11 | 2000-01-11 | Drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001190252A JP2001190252A (en) | 2001-07-17 |
| JP3502315B2 true JP3502315B2 (en) | 2004-03-02 |
Family
ID=18531358
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000002226A Expired - Fee Related JP3502315B2 (en) | 2000-01-11 | 2000-01-11 | Drink |
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| Country | Link |
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| JP (1) | JP3502315B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028057A (en) * | 2017-03-22 | 2017-08-11 | 阜南椰枫食品有限公司 | A kind of selenium-rich pear juice |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010107874A (en) * | 2001-11-06 | 2001-12-07 | 김명국 | Vitamina |
| KR100385171B1 (en) * | 2002-05-10 | 2003-05-22 | Insanga Co Ltd | Healthy food comprising glutinous pear jelly and preparing method thereof |
| KR20030011029A (en) * | 2002-11-18 | 2003-02-06 | 이종웅 | ya che su |
| KR100542265B1 (en) * | 2003-02-12 | 2006-01-11 | 한국식품연구원 | Welsh onion beverage and Manufacturing method thereof |
| TWI468513B (en) * | 2005-05-27 | 2015-01-11 | Yakult Honsha Kk | Lactic acid bacteria fermentation products and fermented milk foods |
| TWI465565B (en) | 2005-06-02 | 2014-12-21 | Yakult Honsha Kk | Fermentated foods containing bacteria of the genus bifidobacterium and method of preparing the same |
| US7244456B2 (en) * | 2005-10-22 | 2007-07-17 | In Sung Lee | Mushroom wine |
| JP4904544B2 (en) * | 2007-04-19 | 2012-03-28 | 道本食品株式会社 | Takuan dressing and its manufacturing method |
| JP4927114B2 (en) * | 2009-02-26 | 2012-05-09 | 佐藤 誠 | Beverage production method and beverage |
| CN103859046A (en) * | 2014-03-20 | 2014-06-18 | 安徽科技学院 | Preparation method of cucumber milk drink |
| CN107183440B (en) * | 2017-07-12 | 2021-03-05 | 辽宁大学 | Preparation method of ginger juice and turnip beverage |
| JP2020110095A (en) * | 2019-01-15 | 2020-07-27 | 日本製粉株式会社 | Vegetable beverage |
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2000
- 2000-01-11 JP JP2000002226A patent/JP3502315B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028057A (en) * | 2017-03-22 | 2017-08-11 | 阜南椰枫食品有限公司 | A kind of selenium-rich pear juice |
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| JP2001190252A (en) | 2001-07-17 |
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